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Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice


Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice



LWT Food Science and Technology 39(10): 1163-1170



DOI: 10.1016/j.lwt.2005.07.002

The effect of different Pulsed Electric Fields (PEF) intensities (25 kV/cm and 280 micro s, P1; and 25 kV/cm and 330 micro s, P2) and conventional HTST treatment (98 degrees C, 21 s, T) on quality characteristics (pH, degrees Brix, total acidity, turbidity, hydroxymethylfurfural (HMF), color, microbial flora, pectinmethylesterase (PME) activity, and sensory analysis) of blended orange and carrot juice were investigated.

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